Dynamic rheology of corn starch-sugar composites

Y. H. Chang, S. T. Lim, B. Yoo

Research output: Contribution to journalArticle

81 Citations (Scopus)

Abstract

The effect of sugars (sucrose, glucose, and xylose) at different concentrations (0%, 10%, 20%, and 30%) on dynamic rheological properties of corn starch pastes (5% w/w) was investigated by small-deformation oscillatory measurements of storage moduli (G) during cooling and aging. Magnitudes of G increased sharply during cooling (from 95 to 4 °C) and decreased with increase in concentration of sugar. The xylose was found to show the greatest reduction in the values of G among the sugars tested. G values as a function of aging time (10 h) at 4 °C increased rapidly at initial stage and then reach a pseudoplateau region at long aging times. Increasing the sugar concentration resulted in the decrease in pseudoplateau values. In general, G values in corn starch-sugar composites were reduced in the presence of sugars, and decreased in the following order: xylosesucroseglucosecontrol (no sugar).

Original languageEnglish
Pages (from-to)521-527
Number of pages7
JournalJournal of Food Engineering
Volume64
Issue number4
DOIs
Publication statusPublished - 2004 Oct

Keywords

  • Corn starch
  • Gelation
  • Rheology
  • Storage modulus
  • Sugar

ASJC Scopus subject areas

  • Food Science

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